Results 321 to 330 of about 2,036,267 (368)
Some of the next articles are maybe not open access.
2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
openaire +1 more source
2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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2002
The new suggestion for the naming of different cellulases is based purely on their assignment to these glycosyl hydrolase families (11). If there is more than one enzyme belonging to the same family from one organism, the enzymes are further named with running alphabets in the order that they have been classified.
Tenkanen, Maija +3 more
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The new suggestion for the naming of different cellulases is based purely on their assignment to these glycosyl hydrolase families (11). If there is more than one enzyme belonging to the same family from one organism, the enzymes are further named with running alphabets in the order that they have been classified.
Tenkanen, Maija +3 more
openaire +2 more sources
Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes.
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Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes.
openaire +2 more sources
Modelling of food and food processes
Journal of Food Engineering, 2012Abstract Modelling is an important task in food engineering and numerous approaches are possible. Based on the massy experience the paper discusses the challenge, interest and difficulties of modelling of food and food processes. Some key points are specifically discussed mainly on the base of heat processing operation.
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Detoxification of Foods in Food Processing
1980Food processing embraces a very wide range of operations, varying from domestic preparation and cooking to sophisticated techniques for heating, freezing, sterilisation, fractionation and so on.
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1996
Abstract Man the hunter-gatherer lived on what he could find-molluscs, fish, seals, wild grain, nuts, berries, tubers, leaves, insects and their grubs, birds and their eggs, and such animals as were available. He roamed from one area to another seeking and hunting food and had no need to store it; storage became necessary between ...
David A Bender, Arnold E Bender
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Abstract Man the hunter-gatherer lived on what he could find-molluscs, fish, seals, wild grain, nuts, berries, tubers, leaves, insects and their grubs, birds and their eggs, and such animals as were available. He roamed from one area to another seeking and hunting food and had no need to store it; storage became necessary between ...
David A Bender, Arnold E Bender
openaire +1 more source